Sometimes the best way to spend a Sunday is making an incredible pot of homemade chili to serve with fresh bread. With each day that goes by throughout the week, the flavors meld, becoming better and better. This recipe requires a bit of effort, but it’s really worth it.
Bean there, done that
Feel free to change up the types of beans you use. Just make sure the quantity totals around 5 cups of cooked beans and/or legumes before you start.
Up in smoke
Try adding 1/2 tsp liquid smoke for a smoky depth of flavor.
1 ½ tsp coconut oil
½ yellow bell pepper, seeds and ribs removed, diced
½ orange bell pepper, seeds and ribs removed, diced
½ jalapeño pepper, seed and ribs removed, diced
1 large yellow onion, diced
5 garlic cloves, minced
2 Tbsp cocoa powder or cacao powder
1 Tbsp + 2 tsp ground cumin
1 Tbsp + 2 tsp chili powder
1 ½ tsp paprika
½ tsp ground coriander
¼ to ½ tsp chipotle powder
2 cups cooked black beans
1 ½ cups cooked red kidney beans
1 cup cooked chickpeas
½ cup cooked green lentils
8 medium tomatoes, blanched and chopped
1 Tbsp apple cider vinegar
1 Tbsp lime juice
1 ½ tsp sea salt (or more to taste)
¼ tsp black pepper
2 Tbsp cilantro leaves, chopped
1. Heat large stockpot to medium. Add coconut oil, peppers and onion and sauté for 5 minutes. Then add garlic and sauté for 3 minutes. Add cocoa powder and spices and stir for about 2 minutes.
2. Add all remaining ingredients (except salt, pepper and cilantro) to pot and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Now season with salt and pepper.
3. If chili is too thick, add some optional veggie stock or water until you reach desired consistency.
4. Top chili with cilantro, or stir it in before serving.